cream of spinach soup
(1 rating)
This is rich and creamy, but fast and easy to prepare. You can substitute a variety of different vegetables for the spinach, and they all taste great!
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(1 rating)
yield
4 serving(s)
prep time
10 Min
cook time
20 Min
Ingredients For cream of spinach soup
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1 1/2 cwater
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3 tspchicken bouillon granules, low sodium
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10 ozfrozen spinach, rinsed and drained a bit
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3 Tbspbutter
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2 Tbspfinely diced onion
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1/4 cflour
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3 cmilk
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salt and pepper
How To Make cream of spinach soup
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1In a medium saucepan, combine water, bouillon and spinach. Bring to a boil, and cook until the spinach is tender.
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2Melt the butter in a large saucepan over medium heat. Add the diced onion and cook, stirring, for about 5 minutes, until tender and translucent.
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3Sprinkle the flour over the butter/onions, and make a roux. Continue stirring for a couple of minutes, to allow roux to become golden. Don't burn or scorch the roux.
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4Gradually stir in the milk ... using a whisk, to break up lumps. Don't worry if lumps are left behind ... you'll get rid of them in a minute.
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5Stir this mixture constantly until it thickens a bit. DO NOT SCORCH OR BOIL. Stir in the spinach/bouillon mixture. Bring it all back up to temp.
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6Pour the mixture into your blender in small batches. Remember to leave the center hole out of the blender cover, to allow steam to escape. Puree' for about 10 seconds. Repeat with small batches, until all is puree'd. I like to leave a little bit of the spinach chunks, for color and texture.
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7Return all of it to the pot, and cook just until it all comes back up to temperature. Serve hot, with a big hunk of soft, chewy French bread and a salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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